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Food & Beverage Manager
Birmingham, MI
Job Description
food & beverage MANAGER
Reports To: Director of Food & Beverage/ Restaurant Manager
Standards:
Aparium Hotel Group does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The hotel is a smoke-free, drug-free facility, and equal opportunity employer.
Reports To: Director of Food & Beverage/ Restaurant Manager
Combining luxury with Avant -Garde style, the Daxton Hotel looks to set a new cultural standard in the heart of downtown Birmingham. Minutes from Detroit, Daxton serves as a proud neighbor and a worldly traveler, nurturing local partnerships while building international collaborations to create a vibrant soulful place.
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Daxton is managed by Aparium Hotel Group which was founded in 2011 by Chicago hospitality executive and entrepreneur Mario Tricoci and luxury hotel veteran Kevin Robinson. The duo saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. Driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city.
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Daxton is managed by Aparium Hotel Group which was founded in 2011 by Chicago hospitality executive and entrepreneur Mario Tricoci and luxury hotel veteran Kevin Robinson. The duo saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. Driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city.
Job Requirements:
- Develops and maintains an inviting environment, with superior associates, dedicated to an attentive, distinctive experience for lunch, dinner, bar, etc.
- Hires, trains, supervises, disciplines, and motivates associates. Trains associates on newest product and service knowledge.
- Consistently comes up with product and service improvements as well as ways to generate new business
- Keeps records of regular customers, their eating habits and special requests
- Controls/ maximizes seating of the restaurant/bar while maintaining high quality service
- Ensures the correct and consistent service techniques for various meal periods will be demonstrated by all associates
- Anticipates all materials and supplies and assure their availability
- Controls usage of all food and beverage items and appropriate usage of equipment, tools and service equipment
- Observes daily conditions of all physical facilities and equipment in the bar; makes recommendations for corrections and improvements as needed
- Prepares associate schedules which allow for appropriate service while controlling labor costs and overtime
- Assists in all food and beverage departments
- Communicates with other departments to ensure a supporting team of professionals
- Ensures a safe working environment for all associates within the bar
- Forecasts covers and revenues and then schedules associates accordingly
- Develops associates for future advancement
- Prepares daily and weekly payroll as required by the Director of Finance
- Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service. Expert knowledge of wines and spirits.
- Completes and conducts performance evaluations for all associates
- Maintains a daily log for communication between bar associates and with upper management
- Supervises the public areas and restrooms in relations to the bar and food and beverage outlets
- Handles all inventories directly involved with the operation of the bar and food and beverage outlets
- Thorough understanding of the computer system in ringing, printing and closing checks as well as shift reports
- Recognizes and addresses potential intoxicated, disruptive or undesirable guests
- Properly handles and reports associate and guest accidents
- Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Ensures food and beverage quality standards are complied with and that all health and quality procedures are consistently applied.
- Uses cash handling procedures to accurately charge customers, create forecast and revenue reports
- Participates in the Lobby Duty Program
Additional Requirements:
- Excellent reading, writing and oral proficiency of the English language
- College degree preferred, preferably in hotel and restaurant management
- 2 years of food and beverage management experience
- Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
- Computer literate
- Lead by example and foster mentoring relationships
- Outstanding verbal and multi-tasking skills
- Excellent knowledge of food, wine and cocktails
- Ability to obtain and/or maintain Alcohol Awareness certification and Food Handlers Certification
Teamwork:
- Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
- Partake in a positive work ethic and surrounding environment
Standards:
- Able to work alone without direct supervision
- Demonstrate high degree of drive and determination
- Constantly recommend service and product improvement to better the operation
- Attend all required meetings
- Follow proper payroll and uniform procedures
- Properly handle and report associate and guest accidents
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
- Assist with responsibilities and duties in other departments and as assigned by management
- Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel
Work Environment:
- Standard hotel setting
- Standard restaurant setting
- Standard bar setting
- Standard kitchen setting
Physical Demand:
Positions:
Positions:
- Continuous standing and walking
- Negotiating wet tile floor and steps
- Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
Forces:
- Trays weigh 25 lbs.
- Carts: 250 lbs. (12-20 lbs. of push/pull force required)
- Hot box: 20 lbs.
- Banquet Tables
- Banquet Chairs
Repetitions:
- Standing and walking is continuous for 4-5 hours at a time
- Lifting and carrying 25 lb. tray, crate or box is occasional
- Negotiating varied floor surfaces is continuous
- Carrying over shoulder is occasional
- Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks
- Pushing Room Service cart continuous
- Lifting and carry hot boxes continuous
- Rolling and/or carry Banquet tables continuous.
- Carrying stackable banquet chairs by loading the cart continuous
Sensory:
- Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea)
- Excellent speech and hearing to interact with guests
- Excellent sight for completion of paperwork
Aparium Hotel Group does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The hotel is a smoke-free, drug-free facility, and equal opportunity employer.
Special Notes/Instructions
Apply today at https://www.aparium.com/careers/
Job Summary
Company
Start Date
11/16/2020
Employment Term and Type
Regular, Full Time
Hours per Week
40
Salary and Benefits
60,000
Required Education
Associate Degree
Required Experience
2+ years
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